Panna Cotta (6)

Ingredients

  • 3 sheets gelatine
  • 250ml milk
  • 300ml double cream
  • 50-55g caster sugar
  • 1 vanilla pod, split lengthways

Real vanilla pods are vastly superior to using vanilla extract

Method

  1. Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
  2. Scrape the seeds out of the vanilla pod using the back of a knife
  3. Pour the milk and cream into a saucepan with the sugar and vanilla seeds. Whisk to combine and gently heat up (not to boiling just until a steam is rising).
  4. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture and stir until completely dissolved.
  5. Pour into a pyrex jug through a sieve to catch some of the darker, fibrous parts of the vanilla pod
  6. Now cool the mixture without it forming a skin. The best way I've found of doing this is to leave the pyrex jug in a pot of cold water.
  7. After about 10-15 minutes, the vanilla flavour should be infused into the mixture and it should be cool enough to refrigerate.
  8. Pour into ramekins and place in the fridge to set for at least 6 hours, overnight is better.

Serving Suggestion

Serve with a drizzle of strawberry compote and sliced fresh strawberries. or with cherry compote

References

Based on

  2. https://www.bbcgoodfood.com/recipes/vanilla-panna-cotta